Ingredients
Crust:
2 cups flour
1/2 cup powdered sugar
1 cup butter, softened
Topping:
1 jar Caramel Apple Butter
1 1/2 cups Granny Smith apples, peeled, cored and chopped (approximately 1 1/2 apples)
1 cup pecans, chopped
Directions
Preheat oven to 350°F. Grease and flour an 8x8 inch pan.
Using a food processor or a pastry blender, combine flour, powdered sugar and butter. Blend until mixture resembles coarse crumbs.
Press crust mixture into the bottom of a 8x8-inch or square baking pan, saving 1/3 of mixture for topping.
Sprinkle apple pieces over bottom crust.
Pour Caramel Apple Butter over apples, then top with pecans.
Crumble remainder of topping mixture over apple mixture. Bake for 40-50 minutes, until golden brown.
Caramel Apple Butter Bundt Cake
Ingredients
For Filling:
1 Tablespoons unsalted butter, cut into small pieces
1/2 cup Stonewall Kitchen Caramel Apple Butter
1 1/2 teaspoons flour
1/2 cup pecans or walnuts, chopped
For Cake Batter:
1 stick unsalted butter, room temperature
1 1/4 cup sugar
3 eggs
1 1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
Directions
Preheat oven to 350 degrees F.
Grease and flour a 10-inch bundt pan.
In a small bowl, combine all of the filling ingredients. Set aside.
For the cake batter stir together flour, baking powder, baking soda and salt, in a small bowl.
In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy.
Add eggs to butter and sugar, one at a time, beating well after each addition. Add the vanilla and beat until smooth.
Alternately, add dry ingredients and sour cream into the resulting egg mixture, beating until smooth.
Measure 1/4 cup batter and add to the filling mixture.
Pour just over 1/2 of the batter into the pan.
Make a 1-inch trough in the center of the batter all the way around the pan.
Spread filling through.
Cover with remaining cake batter. Smooth around top, so the filling is completely covered.
Bake for 40 minutes, or until the cake begins to pull away from the edge & wooden toothpick inserted into the center comes out clean.
Crust:
2 cups flour
1/2 cup powdered sugar
1 cup butter, softened
Topping:
1 jar Caramel Apple Butter
1 1/2 cups Granny Smith apples, peeled, cored and chopped (approximately 1 1/2 apples)
1 cup pecans, chopped
Directions
Preheat oven to 350°F. Grease and flour an 8x8 inch pan.
Using a food processor or a pastry blender, combine flour, powdered sugar and butter. Blend until mixture resembles coarse crumbs.
Press crust mixture into the bottom of a 8x8-inch or square baking pan, saving 1/3 of mixture for topping.
Sprinkle apple pieces over bottom crust.
Pour Caramel Apple Butter over apples, then top with pecans.
Crumble remainder of topping mixture over apple mixture. Bake for 40-50 minutes, until golden brown.
Ingredients
For Filling:
1 Tablespoons unsalted butter, cut into small pieces
1/2 cup Stonewall Kitchen Caramel Apple Butter
1 1/2 teaspoons flour
1/2 cup pecans or walnuts, chopped
For Cake Batter:
1 stick unsalted butter, room temperature
1 1/4 cup sugar
3 eggs
1 1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
Directions
Preheat oven to 350 degrees F.
Grease and flour a 10-inch bundt pan.
In a small bowl, combine all of the filling ingredients. Set aside.
For the cake batter stir together flour, baking powder, baking soda and salt, in a small bowl.
In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy.
Add eggs to butter and sugar, one at a time, beating well after each addition. Add the vanilla and beat until smooth.
Alternately, add dry ingredients and sour cream into the resulting egg mixture, beating until smooth.
Measure 1/4 cup batter and add to the filling mixture.
Pour just over 1/2 of the batter into the pan.
Make a 1-inch trough in the center of the batter all the way around the pan.
Spread filling through.
Cover with remaining cake batter. Smooth around top, so the filling is completely covered.
Bake for 40 minutes, or until the cake begins to pull away from the edge & wooden toothpick inserted into the center comes out clean.
